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Biological Chemistry

Explore the basic structures and functions of biological macromolecules including carbohydrates, lipids, proteins, and nucleic acids. Learn about polymerization, monosaccharides, disaccharides, polysaccharides, fatty acids, and more.

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Biological Chemistry

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  1. Biological Chemistry

  2. Macromolecules • Large organic molecules • Basic Structure POLYMERIZATION!

  3. Macromolecules • Carbohydrates • Lipids • Proteins • Nucleic Acids

  4. Carbohydrates

  5. Carbohydrates • Monomers are called monosaccharides • Primarily made of carbon, hydrogen, and oxygen • Only ratio: 1 C: 2 H: 1 O • C6H12O6

  6. Monosaccharides • Glucose • 3 isomers

  7. 6 5 4 1 2 3

  8. Disaccharides (dimer) • Formed by a condensation reaction between two monosaccharides

  9. Disaccharides (dimer) • Maltose = glucose + glucose • malt sugar

  10. Disaccharides (dimer) • Sucrose = glucose + fructose • table sugar 1 2

  11. Disaccharides (dimer) • Lactose = glucose + galactose • milk sugar

  12. Polysaccharides • Long chains of monosaccharides

  13. Polysaccharides • Cellulose: long, unbranched • structural material in plants  wood! • Cannot be digested by humans, but important in “regularity” by stimulating mucus production in intestines 

  14. Polysaccharides • Starch • may be branched • Food storage in plants • Think of potatoes, rice, etc.

  15. Polysaccharides • Glycogen • similar to starch, but HIGHLY branched • Food storage in animals

  16. Polysaccharides

  17. Lipids

  18. Lipids • Nonpolar • Examples • Oils Cholesterol • Fats • Vital components in cell membranes • Can form waterproof coatings on leaves, wool, and feathers

  19. Fatty Acids • Long hydrocarbon chain with a carboxyl group at one end Charged end is hydrophilic Nonpolar end is hydrophobic

  20. “micelle”

  21. Fatty Acids • Saturated Fat (solid @ room temp) • Full of hydrogen • No double bonds within hydrocarbon chain • Symmetric can pack more of these in a smaller area (bad fat!) • Butter, lard, shortening

  22. Fatty Acids • Saturated Fat (solid @ room temp) • Too much of this type can increase risk of heart disease

  23. Fatty Acids • Unsaturated Fat (liquid @ room temp) • Not full of hydrogen • Double bonds kinks • “good” fats • oils

  24. Triglycerides (Fats) • 3 fatty acids +glycerol • Formed by condensation • 3 H2O molecules can form from the formation of a fat molecule.

  25. Phospholipids • Structural molecules  contribute to shape of cell

  26. Steroids • 4 ring structure • Make up hormones • Testosterone • Progesterone • Cholesterol

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